Margarita mix is the best-selling cocktail mix in America. It’s easy to celebrate Cinco de Mayo with a Margarita.

But this year, how about a more authentic Mexican drink: Bandera Tequila Shots. “Bandera” means flag in Spanish; the drink comprises three shots in the colors of the Mexican flag: green, white, and red.

You can set up several rows of the three colors of shots on a bar or table, or make them “to order.”

Thanks to Tequila Cazadores for this fun idea.
 
 
RECIPE: BANDERA TEQUILA SHOTS

Ingredients

 
Preparation

Shake and strain each ingredient into separate shot glasses:

1. For the green shot: 1 part blanco tequila. To make the lime shot more green like the flag, add a drop of green food color.

2. For the white shot: 1 part lime juice/1 part blanco tequila.

3. For the red shot: 2 parts blanco tequila, and 1 part tomato juice.

[1] These tequila shots salute the Mexican flag (photo © Tequila Cazadores).

July 4th Tequila Shots: To turn this into Red, White & Blue tequila shots.

Use the red and white directions above. Instead of the green shot, use a drop of blue food color in Step 1.
 
 
> CHECK OUT THE DIFFERENT TYPES OF TEQUILA <
 
 

Can you name these Mexican cheeses* (photo by Claire Freiermann | The Nibble).

Do you know the difference between queso blanco and queso fresco? Queso de papa and queso quesadilla?

Learn the cheeses of Mexico, also known as Hispanic or Latin cheeses. Take a tour of fresh Hispanic cheeses, Hispanic melting cheeses, and aged Hispanic cheeses.

You may be inspired to use one or two for dinner in a Mexican recipe.

 
 
> The different types of cheese.

> The history of cheese.

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*Cheeses in photo from top: Roth Käse GranQueso, Queso Blanco and Queso Quesadilla from El Viajero, Roth Käse Cotija and El Viajero Cotija.

Necessity was the mother of invention for Erin Saltsman’s bakery. Seven years ago, with her steady job at risk, Erin did more than think about starting her own business: She found her first account and started Dough Raise Me. (In fact, the business raises her at 1:30 every morning.)

The small artisan bakery uses all-natural ingredients, superior chocolate and the freshest butter and cream. There’s a conventional line and an organic line. Satisfaction is just a click away online for those needing treats or gifts.

You must order the buttery chocolate sablés:* They’re the perfect chocolate cookie for a sophisticated palate. The Parisian Chocolate Sablé combines midnight dark cocoa and bittersweet chocolate topped with a light sprinkling of fleur de sel. The organic series features the Aztec Sablé: guajillo chilies and Taza’s guajillo chili chocolate (great stuff!) add the perfect amount of heat. These sablés are irresistible; you’d better order more than one little bag. After that, we can pretty much recommend anything.

Conventional and organic brownies and
cookies from Dough Raise Me make life sweeter. Photo by Katharine Pollak |
THE NIBBLE.

*A sablé is a type of shortbread, a round butter cookie. It originated in Caen, a town in the French province of Normandy. Sablés are refrigerator cookies: like shortbread, the dough is refrigerated in logs until it becomes hard. It is then sliced into rounds and baked (see the different types of cookies). Sablés are also known as Breton Biscuits. Sablé is the French word for sand; it refers to the crumbly texture of the cookie. They are made with vanilla extract but can be enhanced with just about any cookie flavor. Popular additions include almonds, citrus zest, coconut and cocoa. For the holidays, the edges can be rolled in red and green sanding sugar.

The ceramic version of New York’s iconic
paper coffee cup. Photo courtesy
TheLibraryShop.org.

A long retired executive, Leslie Buck was 87. But almost a half-century ago, in 1963, the sales manager for the Sherri Cup Company of Kensington, Connecticut, designed the Anthora paper cup (an erroneous reference to the Greek amphora vase).

Mr. Buck’s company wanted a piece of New York’s hot-cup market. Since many of New York City’s diners were owned by Greeks, he designed a cup with classic Greek elements, using the colors of the Greek flag. Although he had no formal art training, he executed the design himself.

While the photo depicts the front/back design, the sides have a drawing of an amphora, a two-handled ceramic vase with a long, narrow neck. (Imitators replaced the amphora with fluted columns and discus throwers.)

It was an instant success with diner and coffee shop owners.

Since then, hundreds of millions of cups have held the take-out coffee and tea of many in need of a hot beverage and some caffeine. You can purchase a ceramic version of the “NYC Coffee Cup” for $13.95.

There are so many different types of salsa. In celebration of Cinco de Mayo, branch out and serve some new varieties.

Set up a salsa-and-chips bar—different types of salsa, different brands and flavors of chips. It’s a fun way to enjoy good food and to see which you like best. You can have a tasting of Mexican beers as well.

Not all salsas are Mexican in origin; chimichurri, from Argentina, is the leading condiment there and in neighboring Uruguay.

What’s the difference between chimichurri and Mexican salsa? All is explained in the Salsa Glossary.

While you’re at it, check out the history of salsa.

Mango salsa, for those who like sweet heat.
Photo courtesy of Cazadores Tequila.